Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "57. Einen fladen (A fladen)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

Do you want to make a fladen for fastday preparation. So take fish and bake in fat and give thereover a thick almond milk well mixed with rice meal and add a little fat therein and mix well with spices and lay that on a leaf of dough and let it bake and do not oversalt.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related: [edit as appropriate - note that this section should be left out if no related recipes can be found]

A fladen made from known fish, whichever they are, pike or perch, thrown in a thick almond milk. Well mixed with rice meal. And an apple cut diced therein. And a little fat added therein. And a little spices spread on a leaf made from dough. And shove it in an oven and let it bake.
[Ein Buch von guter spise]

He who wants to make a fladen of meat. He takes meat from the sirloin or of the belly. And take bony pieces of meat (possibly ribs) and that that becomes well boiled. And cut it small. And grate half as much cheese thereunder. And mix it with eggs, (so) that it becomes thick. and spice it with pepper and pound (put) it on a leaf made of dough and shove it in an oven and let it bake and give it there also hot.
[Ein Buch von guter spise]

But a fladen of belly (meat) and of bony pieces of meat (possibly ribs) well boiled. And grate but as much cheese thereunder, as much as the meat is. And give it impetus well and mix it with eggs. A fourth as much hen thereunder sprinkled; it is boiled or roasted. Then make all on a leaf of dough and shove it in a oven and let it bake. And give it also hot out for the masters. And do not oversalt. That is also good.
[Ein Buch von guter spise]

But a fladen of meat and of sirloin made. And grate a quarter part as much cheese thereunder. And mix that well with eggs. And do spices exact therein. And make it on a leaf of dough well made. Many holes well made in the fladen. And beat whole eggs therein. And carry it out as hot.
[Ein Buch von guter spise]

How one wants to make a fladen of meat of the loin. So take the quarter of cheese thereto. And beat eggs enough thereunder. And do also thereto chicken livers and stomachs. And cut a pear longways and strew it thereunder. And make it on its leaf. And let it bake and carry it out.
[Ein Buch von guter spise]

How one wants to make a fladen of meat of the loin. Boil that well and chop it small. And grate cheese enough therein. And beat eggs also enough therein. And spice it well. And put on a leaf made of dough. Three squares (or chevrons) of basteln as a shield in the cake. And with chicken filled. And do not oversalt. And give out.
[Ein Buch von guter spise]

A fladen made of sirloin meat. And grate therein against a quarter cheese. And do eggs enough therein. And make it fat enough with fatty bacon. And beat it on a leaf made of dough. And pig claws or calves' feet thereunder mixed in a liquid. And the filling middle thereon set. And that is called a bastede of good chicken (which is not mentioned as included in the recipe) well made.
[Ein Buch von guter spise]

How you want to make a fladen of meat of loin, so boil it well and chop it small. And whichever nuts quartered thereunder. And spices enough and fatty bacon do therein and eggs. And lay it on a wide leaf made of dough. Five fine bastel of chicken. Sit one in the middle of the cake, (and) the four on the ends in straight lines as a five on a die. And bake it and give it out as hot.
[Ein Buch von guter spise]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rice
oats
fish
nuts
milk

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Procedure
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Bibliography

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